If you are a lover of homemade honey buns and bold spices, these homemade cardamom honey buns are what you need for a relaxing morning!
Traditional, I believe that honey buns are served in the morning. They are basically a pastry and are the perfect accompaniment for a big brunch get together. I like to devour into one at night though. They are the perfect way to end the day. These pastries aren’t difficult. I wouldn’t be sharing the recipe for them if they were. I don’t like tending to daunting pastries all day. These cardamom honey buns require a little bit of rising time, but other than that, they are pretty simple. This is why you need to add them to your weekend brunch menus asap!
Beer I often find that sweets are normally easy to pair with. You can usually go a handful of ways, and stouts and porters come out big. I had a hard time coming up with a pairing for these cardamom honey buns. Part of me really wanted to pair them with a spiced/pumpkin ale, but we are kind of out of the spiced/pumpkin ale season. If you have a spiced ale on hand, I definitely recommend trying it out. It’s actually a pretty good pairing.
When all was said and done, I decided to go with a porter. There is just something about porters and cinnamon that make my heart skip up a beat, and wouldn’t ya know…cardamom pairs pretty well with a porter as well! So if you’re looking for an after dinner treat/drink, try one of these honey buns and your favorite porter!
Cardamom Honey Buns
- 1 packet dry active yeast
- 1/2 cup warm water
- 1/4 cup + 2 tablespoons honey
- 1/4 cup vegetable oil
- 1/2 cup warm milk
- 1 large egg
- 1 large egg yolk
- 1/2 teaspoon kosher salt
- 3 - 3 1/2 cups bread flour
- 1/4 cup unsalted butter room temperature
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1 cup powdered sugar
- 1/4 cup honey
- 2 tablespoons whole milk
- Combine the yeast, warm water, and 2 tablespoons honey in the bowl of your stand mixer. Let it foam up for about 10 minutes, and then add the oil, milk, egg, egg yolk, salt and 2 cups of the flour. With the dough hook attached, mix the ingredients together on medium speed until the dough starts to come together. Reduce the speed to low, and add the rest of the flour, 1/4 cup at a time, until the dough starts to pull away from the sides of the bowl and wrap around the dough hook. Knead the dough for about 5 minutes until the dough is smooth and elastic. If the dough is too sticky, add more flour until you reach a smooth and elastic consistency.
- Turn the dough into a well oiled bowl. Cover the bowl with plastic wrap and place it in a warm place. Let the dough rise for about an hour or two or until doubled in size.
- Turn the dough out onto a lightly floured surface. Form the ball into a rectangle and then roll it out until it is 1/4 inch thick. Spread the room temperature butter on top and sprinkle with brown sugar, cinnamon, and cardamom. Roll the dough (lengthwise) tightly into a log. Cut the log into 1-inch slices and place them on two parchment lined baking sheets, spacing them about 2 inches apart. Cover the baking sheets with tea towels and let the buns double in size. This should take about an hour.
- Preheat your oven to 350 degrees F and bake the buns for 10-12 minutes or until lightly brown on top. Remove from heat and let cool for 5-10 minutes while you prepare your glaze.
- Whisk together the powdered sugar, honey and whole milk. If you find it difficult to get a smooth consistency, your stand mixer with whisk attachment fixed works well for this. Drizzle the glaze on top of the honey buns and serve warm.
- The honey buns will store in an airtight container for 1-2 days, but are best served fresh out of the oven.
I am the writer, publisher and photographer behind Cooking and Beer. Over at Cooking and Beer, I am combining bold and inspirational cooking (and baking) with the best craft beer I can get my hands on!